Brunch

Italian Zuchinni Crescent Pie is for Side Dish.

Italian Zuchinni Crescent Pie takes 30 minutes to prepare.

Italian Zuchinni Crescent Pie takes 20 minutes to cook.

Italian Zuchinni Crescent Pie makes 8 servings.

The ingredients for Italian Zuchinni Crescent Pie are:

Zuchinni: 4 cups thinly sliced.
Onion: 1 cup chopped
Margarine, light: 1/4 - 1/2 cup.
Parsley: 1/2 cup chopped or 2 Tbspdried flakes
Salt: 1/2 tsp
Pepper: 1/2 tsp
Garlic powder: 1/4 tsp
Basil: 1/4 tsp
Oregano leaves: 1/4 tsp
Eggs, beaten: 2
Mozarella cheese, 2%, shredded: 2 cups, (8 oz)
Crescent Rolls, refirgerated: 8oz can.

Here is how you make Italian Zuchinni Crescent Pie:

Cook and stir 4c thinly sliced zucchini and 1c chopped onion in 1/4-1/2c margarine for 10 min. Stir in 1/2c chopped or 2T parsley flakes, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp basil, 1/4 tsp oregano leaves. Combine 2 beaten eggs and 8oz shredded mozarella cheese (2%). Stir in zucchini mixture.Separate 8oz can crescent rolls ino 8 triangles. Place in ungreased 10" pie pan, press over bottom and up sides to form crust. Spread crust w 2 tsp mustard. Pour vegetable mixture into crust. Bake in preheated 375 degree oven for 18-20 min or until center is set. Cover crust with foil during last 10 min of baking, Let stand 10 min before serving. 6 -8 servings ( or 12-16 smaller servingsFor 12x8 baking dish, separate dough into 2 rectangles, press over bottom and 1" up sides to form crust. Number of Servings: 8Recipe submitted by SparkPeople user SHARELVIS.

The nutritional information for Italian Zuchinni Crescent Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 238.6

• Total Fat: 14.9 g
• Cholesterol: 56.9 mg
• Sodium: 408.3 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 1.3 g
• Protein: 7.1 g

Italian Zuchinni Crescent Pie is Italian cuisine.